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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A really yum salad that is my new favourite. I found the recipe in the December 2008 recipes + magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published. Ingredients:
1/3 cup light sour cream |
1/3 cup plain low-fat yogurt |
1/4 cup lemon juice |
1 garlic clove, crushed |
300 g ground lean pork |
cooking spray |
1 (35 g) packet taco seasoning mix |
1 medium red onion |
2 lebanese cucumbers, peeled and coarsely chopped |
250 g cherry tomatoes, quartered |
310 g corn kernels, drained |
50 g rocket |
120 g baked corn tortilla chips |
Directions:
1. Whisk sour cream, yoghurt, juice and garlic in a medium jug.
2. Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
3. Toss remaining ingredients in a large bowl. Add pork; toss to combine.
4. Divide salad among serving bowls; drizzle with dressing. Serve at once.
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